Any combination of fresh herbs can be utilized for this recipe. In this case, I used tarragon, Italian parsley and garlic. This butter is great as a spread for bread, as a dip for radishes, or as a topping for grilled fish or beef.

A Four Ounce Stick Of Unsalted Butter That Has Been Softened At Room Temperature
A Minced Garlic Clove
Two Teaspoons Of Finely Chopped Fresh Tarragon
Two Teaspoons Of Finely Chopped Fresh Italian Parsley
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper

Combine all of the ingredients in a bowl. Mix well. Taste and add more sea salt and/or black pepper, as needed.

Roll up the butter in a piece of plastic wrap. Freeze until you are ready to use it. Note: it is easier to slice when the butter is frozen.

Combine all of the ingredients in a food processor. Pulse until a smooth paste is formed. If the mixture appears too thick, add some more olive oil and pulse again to achieve the desired consistency. Taste and add more sea salt and/or black pepper, if desired.

Combine the garlic, the red onion, the oregano, the sea salt, the crushed red pepper flakes, and the black pepper in a mixing bowl. Mash these ingredients with a fork to form a paste. Add the lemon juice and the red wine vinegar. Whisk well. While continuing to whisk, slowly drizzle in the olive oil. Whisk until well blended and thickened slightly. Add the basil and the parsley. Whisk again. Taste and add more sea salt and/or pepper, to taste.

Put the dressing in a salad cruet. You can use on salads or as a marinade for meats and seafood.

You can store this dressing in a cruet in the refrigerator for up to three weeks. You can use this dressing to make a Greek salad by coating lettuce, black olives, tomatoes, cucumbers and roasted red pepper slices with it and crumbling feta cheese over the top.

Two Tablespoons Of Olive Oil
Crushed Red Pepper Flakes, To Taste
A Teaspoon Of Sea Salt
A Finely Chopped Serrano Pepper
¼ Cup Of Finely Chopped Spanish Onion
Three Minced Garlic Cloves
1 ½ Pounds Of Hot Turkey Sausage Removed From The Casing
Four Cups Of Chopped Kale (Cleaned And With Stems Removed)
Four Cups Of Your Favorite Marinara Sauce (Or You Can Make My Recipe Published On 10/2/10)

Heat the oil in a large pot over medium heat for two minutes. Add the turkey sausage and cook until the fat begins to render (about 8 minutes). Turn the heat up to medium high and cook until most of the liquid from the sausage has evaporated and the meat begins to turn golden brown (about 5 minutes). Add the sea salt, the serrano pepper, the onion, and the garlic. Cook while stirring for two minutes. Add the marinara sauce and the kale. Stir well. Bring the mixture to a boil and then reduce the heat to low. Simmer partially covered for at least one hour. Taste and add more sea salt and/or crushed red pepper flakes, as needed.

Mix with the cooked pasta over medium heat until the pasta is well coated with the sauce. Serve with grated cheese.

This recipe was conceived purely by accident. I was looking to make tarragon vinaigrette. However, my grocery store did not have fresh tarragon that day. I decided to substitute fresh dill for the tarragon. This dressing is the result of that change. It worked well with a nicoise salad that I had made containing baby potatoes, fresh green beans, and Boston lettuce. The dressing nicely complimented the buttery flavor of the lettuce.

Combine all of the ingredients except the olive oil in a food processor. Pulse until smooth. Next, slowly drizzle in the olive oil while pulsing until the mixture thickens to an almost mayonnaise-like consistency. Taste and add more sea salt and/or black pepper, as needed. Refrigerate the dressing until you are ready to use it.